Cuisinart DLC-2014 - Manual (Page 4)

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TABLE OF CONTENTS
IMPORTANT SAFEGUARDS . . . . . . . . . 5
INTRODUCTION . . . . . . . . . . . . . . . . . . 6
ASSEMBLY INSTRUCTIONS . . . . . . . . 7
THE MACHINE FUNCTIONS . . . . . . . . 8
OPERATING INSTRUCTIONS . . . . . . . . 8
THE TECHNIQUES FOR CHOPPING
AND PURÉEING WITH METAL BLADE
9
TO CHOP RAW FRUITS
AND VEGETABLES . . . . . . . . . . . . . . 9
TO PURÉE FRUITS AND COOKED
VEGETABLES . . . . . . . . . . . . . . . . . . 9
TO CHOP HARD FOODS. . . . . . . . . . 9
TO CHOP PARSLEY AND OTHER
FRESH HERBS . . . . . . . . . . . . . . . . 10
TO CHOP PEEL FROM CITRUS FRUIT
OR TO CHOP STICKY FRUIT LIKE
DATES OR RAISINS . . . . . . . . . . . . 10
TO CHOP MEAT, POULTRY, FISH
AND SEAFOOD . . . . . . . . . . . . . . . . 10
TO PURÉE MEAT, POULTRY, FISH
AND SEAFOOD . . . . . . . . . . . . . . . . 10
TO CHOP NUTS . . . . . . . . . . . . . . . 10
TO MAKE PEANUT BUTTER AND
THE OTHER NUT BUTTERS . . . . . . 10
TO MAKE FLAVORED BUTTERS,
SPEADS AND DIPS . . . . . . . . . . . . . 10
TO MAKE MAYONNAISE . . . . . . . . . 11
TO BEAT EGG WHITES . . . . . . . . . . 11
TO WHIP CREAM. . . . . . . . . . . . . . . 11
TO MAKE CRUMBS AND
CRUMB CRUSTS . . . . . . . . . . . . . . . 11
TO MAKE PASTRY. . . . . . . . . . . . . . 11
TO MAKE QUICK BREADS AND
CAKES . . . . . . . . . . . . . . . . . . . . . . . 11
TO MAKE CAKE MIX . . . . . . . . . . . . 12
PREPARING FOOD FOR SLICING
AND SHREDDING
. . . . . . . . . . . . . . . . 12
ROUND FRUITS
AND VEGETABLES . . . . . . . . . . . . . 12
WHOLE PEPPERS. . . . . . . . . . . . . . 12
LARGE FRUITS LIKE PINEAPPLE. . 12
CABBAGE AND
ICEBERG LETTUCE . . . . . . . . . . . . 12
PACK THE FEED TUBE FOR
DESIRED RESULTS. . . . . . . . . . . . . 12
PRACTICING SLICING
AND SHREDDING
. . . . . . . . . . . . . . . . 13
REMOVING SLICED OR
SHREDDED FOOD
. . . . . . . . . . . . . . . 13
TECHNIQUES FOR SLICING
AND SHREDDING
. . . . . . . . . . . . . . . . 13
SMALL, ROUND FRUITS AND
VEGETABLES . . . . . . . . . . . . . . . . . 13
LONG FRUITS AND VEGETABLES . 13
SMALL AMOUNTS OF FOOD. . . . . . 13
FRENCH-CUT GREEN BEANS . . . . 13
MATCHSTICKS OR
JULIENNE STRIPS . . . . . . . . . . . . . 13
SLICING MEAT AND POULTRY . . . . . 14
COOKED MEAT AND POULTRY . . . 14
UNCOOKED MEAT AND POULTRY . 14
FRANKFURTERS, SALAMI AND
OTHER SAUSAGES . . . . . . . . . . . . 14
FIRM CHEESE LIKE SWISS AND
CHEDDAR . . . . . . . . . . . . . . . . . . . . 14
SLICING AND SHREDDING CHEESE . 14
TECHNIQUES FOR KNEADING YEAST
DOUGH WITH DOUGH BLADE
. . . . . 15
MACHINE CAPACITY. . . . . . . . . . . . 15
USING THE RIGHT BLADE . . . . . . . 15
MEASURING THE FLOUR . . . . . . . . 15
PROOFING THE YEAST . . . . . . . . . 15
PROCESSING DRY INGREDIENTS . 16
ADDING LIQUIDS . . . . . . . . . . . . . . 16
KNEADING BREAD DOUGH . . . . . . 16
KNEADING SWEET DOUGH . . . . . . 16
RISING. . . . . . . . . . . . . . . . . . . . . . . 16
SHAPING, FINISHING AND BAKING 16
MAKING CONSECUTIVE BATCHES 16
PROBLEMS AND SOLUTIONS WHEN
MAKING DOUGH
. . . . . . . . . . . . . . . . 16
PROBLEMS AND SOLUTIONS WITH
TYPICAL SWEET DOUGHS
. . . . . . . . 18
CLEANING AND STORING . . . . . . . . . 18
FOR YOUR SAFETY . . . . . . . . . . . . . . 19
SOME TECHNICAL DATA . . . . . . . . . . 19
WARRANTY . . . . . . . . . . . . . . . . . . . . 20